Sensory development in children: research in taste and olfaction.

摘要: Abstract Taste and smell are considered important influences on food selection intake. However, the exact nature of effects chemical sensory function dietary habits is still unclear. Future research concerning this interaction should facilitate development optimal guidelines palatability foods for children. At present, however, some broad generalizations about acceptance can be made. First, sweet preference appears innate, thus addition substances almost certain to increase foods. Conversely, aversions bitterness appear from a very early age, bitter flavors likely decrease palatability. Third, saltiness may aversive or neutral infants, with adult patterns salt not appearing until age 2. Fourth, odors, including volatile like cherry, which perceived via olfactory receptors, cannot expected have much impact children 5. Even though detect such their likes dislikes attenuated. Finally, young probably find strong irritative sensations in mouth, e.g., carbonation pepper, aversive.